Description
Delicious thumbprint cookies filled with a creamy cheesecake mixture and topped with walnuts.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball using your thumb.
- In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fill each indentation with the cheesecake mixture.
- Sprinkle chopped walnuts on top of the cheesecake filling.
- Bake for 12-15 minutes or until the cookies are set.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For a richer flavor, use dark chocolate cocoa powder.
- Feel free to substitute pecans for walnuts if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg